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Garfagnana is rich in chestnut groves.
A centuries-old tree, the chestnut fruit was once a source of nourishment for the mountain populations; in addition to the fruit, chestnut flour is used to prepare delicious castagnacci, neccio fritters, and necci.
Nardini Liquori uses chestnuts after they have undergone an ancient natural drying process.
From them, a liqueur is obtained that captures all the flavor of this precious fruit.

JEFFERSON
The recipe includes citrus fruits (bitter and sweet orange, bergamot, lemon, grapefruit) and aromatic herbs (rosemary, oregano), to which vanilla, wormwood, rhubarb, gentian, and eucalyptus are added. The alcohol used comes only from grains (wheat, corn, and barley), and the sugar is white cane sugar. The various botanicals, some separately and others in a skillful blend, are macerated at a controlled temperature in a hydroalcoholic solution for varying lengths of time. When all the infusions are ready, they are blended together. At that point, the bitter, filtered through a linen cloth, is bottled and, after forty days, put on the market. Served at room temperature or chilled, Jefferson has a beautiful mahogany color. On the nose, the citrus notes emerge immediately, then give way to spicy notes that, after a few minutes, are accompanied by saline, iodine-like sensations. On the palate, the powerful opening stands out, but the very long finish brings out the elegance of this truly special liqueur. Jefferson is also an excellent base for mixed drinks,

with liqueurs rum sambuca cognac stravecchio etc

BARRIQUE and white GRAPPAS LOCAL BITTERS Etc.

WITH RUM OR MANDARIN

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